Place the haddock in a small saucepan and submerge in milk. Cook on a low heat until the fish ... then the Guinness along with 75ml (3fl oz) of the smoked haddock milk, stirring constantly.

Flakes of firm, gently smoked haddock make ... in that poaching the haddock in vegetable stock produces a deeply flavoured liquor, which is then used to cook the rice. Each serving provides ...

usually as a fillet, but very occasionally as a whole, headless fish. In the spring, haddock roe are also available; they can be poached or fried. Haddock is also one of the most popular smoked ...

Put the smoked haddock in a deep frying pan ... Lift the fish out of the cooking liquid and set aside. Make up the volume of the cooking liquid/stock to 600ml with water and reserve with the ...

This will take 20-25 minutes over a medium heat. Once all the stock has been absorbed, add the diced smoked haddock and frozen peas and cook for two minutes until the fish has warmed through and ...

Bake the 4 potatoes for about 45 minutes, or until soft all the way through. Remove from the oven and set aside to cool. Step Meanwhile, place 200g natural smoked haddock fillet in a large pan ...

Cooking the haddock in the same pan means ... sweet smoked paprika vegetable stock skinless and boneless smoked haddock ...

Season haddock fillets with salt and pepper ... Add broccoli florets to steamer basket. Cook until a paring knife inserted into stem of largest floret at thickest point just pierces through ...

With limited surface space, threadbare equipment and mountains of (other peoples’) dirty dishes, student cooking can present ...

Place the milk, water and stock cubes into a medium saucepan and bring to a simmer Add the haddock fillet and gently poach ... Once you’ve added it all cook for a further minute.